Method of preparing food substances



May w. A. SMITH -E:3ETHOD 0P PREPARING F06D- SUBSTANCES Filed Jan.l5, 1925 5 Sheets-Sheet 1 a v 3 1927. 1,627,466 M y w. A. SMITH METHOD OF PREPARING FOOD SUBSTANCES Filed Jan'.15,'19z5 5 Sheet s-Sheet 2 (1:5 alboruug May 1927.

1,627,466 w. A. sun-m IBTHOD OF- PREFARING NOD SUBSTANCES F1105 Jan.15, 19a saws-sum a a 3 v I I R;

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May 3 1927.

w. A. SMITH METHOD OF PREPARING FOOD SUBSTANCES Filed Jan. 15, 1925 5 Shasta-Sheet 4 'IIIIII 4 D 4 m\\\\\\ \sww 1| huh ' 4 1,627,466 May 36 1927. w. A. SMITH 6 i METHOD OF PREPARING FOOD SUBSTANCES Filed Jan. 1 1925 5 Sheets-Sheet 5 Patented 3,1927.

UNITED wmmm afsnrrn, or CLABKSON, NEW Yen.

Marxian or ranrannve noon sunsmn'cns- Application filed January This invention relates to methods of preparing food substances and, more particularly, such substances as require the mixture of several ingredients and the heating or cooking of the same, as, for example, fruit sauces, jams and the like, one object of the invention being to provide an advantageous method for making fruit products such, for exan'iple, as apple sauce, in an expeditious and economical manner capable of being controlled to yield uniform and pleasing characteristics of flavor, consistenc*,'color and the like. Another object is to provide a simple and practical method ofthis character adapted to be carried out in a continuous manner, and to provide for the delivery of the cooked compound in uniform and ple'asing quality ready for canning or other disposition.

To these and other ends the invention resides in certain improvements and combinm tions of parts, all as will be hereinafter more fully described, the novel features being pointed out in the claims at the end of.

the specification.

In the drawings Figure 1 is a view in elevation of the front side of a machine for carrying out the present invention;

Figure 2 is a top plan view of the same partly broken away. p

Figure 3 is a view in elevation of the front end of the machine; 1

Figure 4: isa similar view of the rear end.

Figure 5 is a longitudinal central vertical section of a portion of the machine showing primarily the ingredient-measuring.and mixing devices;

Figure 6 is a similar View of another portion of the machine showing primarily the cooking and delivering devices Figures 7 and 8 are sectional views on the lines 7'*7 and 9-8, respectively, of Figure 5;

Figures 9 and are sectional views on lines $9 and 10*10 of Figure 6.

Similar reference characters throughout the several views indicate the same-parts.

The invention is applied in the present instance to the manufacture of apple sauce,

- which has been commonly carried on heretofore by cutting up the apples and depositing the same with suitable quantities of sugar and water in a kettle, applying heat to the latter externally by a steam jacket or simi- FATENTI- OFFICE.

'eussutu lar means and stirring the contents from time to time until cooked. Various serious 15,1925. Serial m. 2.489;;

difficulties have been encountered in this I process. If the mixture of ingredients, or compound, be heated to an excessive degree or for too long a period of time it tends to become discolored, and depreciated in value as a commercial article, and when cooked in a kettle such injury frequently occurredat the sides or hottestportions of the kettle before the compound at the center of the latter was sufficiently cooked. If stirred to avoid this diflicult'y, the apple pulp tends to disinteg'rate and form a thick, heavy fluid or liquor which is more difiicult to heat uniformly, boils at a higher temperature, resists the penetration of steam and therefore requires heating for a longer period, with greater likelihood of injury in the manner described. Furthermore, being a manual operation, requiring the use of a number of kettles for quantity productiom'it involved muchlabor of a disagreeable character resulting in frequent scalding of the operator, as well as the spilling and waste of considerable material.

It has been discovered thatsuch injury of theproduct may be avoided, and the process accomplished rapidly and economically by combining the apple cuttings and sugar,- preferably by mixing these ingredients thoroughly in a cold state to coat the apple pieces with a sugar film and then moving ready heated, all or the greater portion of the water ingredient required. "The pieces. of pulp are all subjected to thorough heat- .ing in intimate contact with the sugar and moisture and uniformly cooked by a continuous and rapid process accurately controlled by regulation of the supply of steam.

The preferred apparatus for carrying outthe above process comprises. generally speaking, an elongated container or channel to which the ingredients are supplied at one end by suitable measuring apparatus, the container being provided at another portion thereof with means for heating and cooking the ingredients. By means of propelling devices in the container the ingredients are first mixed and then advanced through the cooking portion and finally through a working or beating device to discharge means for delivering the completed product in a more or less continuous flow. These parts will be Supported bya plurality more fully understood from the following detailed description in connection with the drawings.

Referring first to Figures 1 and 2 there is shown a supporting frame including spaced pairs of posts 15, 16 and 17 con-. nccted by longitudinal beams 18, 19 and 20, and by a' series 'of transverse beams 21. of standards 22 on this frame is a receiver or hopper. 23 adapted to receive apples which have been pared,- cored and cut up into pieces, preferably thin slices. As shown in Figure 7, the hopper has flaring sides and a reduced lower portion, the opposite ends of which are formed with openings 24 through which passes arotary shaft 25 sup orted in bearings 26 on cross beams 21. 25 within the hopper, in spaced relation and in proximity with itsends so as to close the openings therein, are discs '27 connected by a plurality of radially extending partitions 28 the outer edges of which, as also the discs 27, fit closely within a circular enlargement 29in the hopper. The adjacent partitions 28 are connected by plates 30 sprung into the concave arcuate form shown in Figure 7, thus forming what may be termed a measuringdrump'rovided with pockets in which uniform quantities of apple cuttings are collected and carried around as the drum revolves. The measured quantities of apple or other ingredient thus separated are dis-' charged through the bottom of the hopper' which opens into a mixin container ortion or channel described hereafter. Ii is apparent from theabove construction that the measuring pockets may be varied in size and capacity depending upon the'cur vature of plates 30 as determined by the point of.

attachment of the latter to the artitions or by the width of the plates, and t e elongated shape of the pocket circumferentially of the drum provides for the more or less gradual.

discharge of the contents thereof as the pocket passes the edge of the discharge opening in the hopper, so that the supply ixed on shaft dles 34 arranged to agitate the contents of the hopper to keep up the flow of the latter to the measuring apparatus or drum.

A second hopper 35, Figures 5 and 8, is provided adjacent the first and adapted in the present instances for supplying sugar to the .mixing container. Shaft 25 is continued through this hopper also and has fixed thereon, as in hopper 23, discs 36 connected by cross bars 37 rotating in proximity with the inner surface of a circular enlargement 38 in the lower portion of the hopper. Bars 37 support circularly extending plates 39 slightly spaced from the walls of enlargement 38 so that as this measuring drum'is revolved the depressions formed by plates 39 supply measured quantities of the ingredient'through the bottom of the hopper which discharges into the mixingchannel, and the elongated shape of these depressions also provides for a more or less constant flow of the ingredient. The ho pers are provided with windows 40' and 1 for inspection of the contents thereof.

The mixing channel comprises a substantially trough like member 42 having a semicircular bottom preferably lined with a sheet of metal 43. As already stated the channel extends from its forward end an der hoppers 23 and 35 in succession and at its rear end passes through an opening 44 in a cooking container portion orchambe'r 45 described hereaf-te At its forward end the channel is closed y a plate 46 provided with a bearing in which rotates a shaft4'Z 1w actuated by means presently described, the shaft being'supported at its rear end by a bearing. 48 in the cooking chamber. Carried on the shaft, is a .propeller 49, preferably of the screw or spiral ty e,-for advancing the ingredients supplie from hopper 23 ast hopper 35 from which sugar is more or ess evenly distributedthereon, the ropelling means serving to'work and t oroughly mixthe ingredients in a cold state so that each particle of pulp is coated with 7 sugar and to discharge the same into the cooking chamber. A means is also provided as described below for supplying water to 'the ingredients in the mixing con- I15 tainer when necessary at a point in rear of hop er 35.

Tie c' king chamber 45 is preferably in the form of a stationary drum. with a plurality of spaced openings'50, Figures 6 and 1 9, in alignment with each other on opposite sides of the bottom thereof, with which openings communicate jet pipes 51 projecting from supply pipes 52 connected with a common feed plpe 53 leading to a source of steam supply. A valve 54 provides for the regulation of the supply of steam to vary the temperature in the chamber and accurately control the heating or cooking operation. Doors 54 in the top of the drum. 139

afford easy 'acc'essthereto for inspection and cleaning.

Adjacent the bottom of the chamber is a shaft rotating in bearings 56 on the cross beams 21 and driven by the actuating means,

the end of the shaft within the. chamber bethe propeller so that all portions of themixture are subjected to intimate contact with and thorough cooking by the steam,

"as the propeller moves it toward the rear end of the chamber. The condensation from the steam supplies, already hea'ted, all or a major portion of the water ingredient required, depending upon the amount of juice in the pulp. To'assist the flow of the compound under the advancing action of the propelling means, the mixing channel and cookin chamber are preferably both slightly incline downwardly longitudinaily of the machine toward its rear end i In order to work the com ound after the latter has been cooked, to urther mix the same and break up solid portions of pulp, there is preferably provided in the cooking chamber a shaft 60 supported at its ends in suitable bearings 61 on cross beams 21 and having fixed thereon, adjacent the rear end of the propeller, spaced pairs of arms 62 secured together by means of bolts 63 and thus clamped in fixed relation with the shaft. Carried by the oucer ends of these pairs of arms are plates or boards 64 extending between the arms and beyond the latter adjacent the rear end of the chamber. The boards are preferably partially cut away between the arms as at-65 leaving vanes or paddles which serve to beat the compound as the latter is pushed rearwardly across their path. The product is thus, automatically and thoroughly mixed and cooked, and

beaten, in a comparatively rapid and continuous operation, which \is controlled to producethe qualities desired by the adjustment of the relative proportions of the in-- gredients and by the degree of heatapplied, resultin not only in a uniform prod not but one w ich.obviates various UIKlGSEI able characteristics frequently encountered such, for example, as imperfections in the flavor, discoloration,-etc.

.For discharging thecompound from the cooking chamber there are'provided on the rear ends of board 64 a' pair of scoops 66,

Figure 10, adapted to gather u thecompound as it leaves the heaters an to elevate receptacle.

and discharge the same into a trough 6i I having an end extending under the upper position of the scoops, and passing through an opening in the end of the chamber to a position convenient for delivery of the product for screening or other disposition.

The means for supplyin additional water to the mixing chamber wien required comprises preferably a ipe 68,-Figures 1 and f1, carrying a contro ling valve 69 adapted to discharge the water into an inclined trough 70 pivotally supported on a bracket 71 on a cross beam 21, the trough in the position shown in the drawings being arranged to discharge the water into a second trough 72 which discharges into the mixing trough in rear of hopper 35. The flow of water is regulated of course by adjustment of valve 69, and by swinging trough 7 0 about its pivot to inclination in the direction opposite to that shown the water is entirely di nel into a waste receptacle (not shown.)

A means is provided for stopping and, i ,startin measuring apparatus and of the supply of water, simultaneously, and independently of. the operation of the rest. of the mechanism,

the operation of the ingredient comprising a clutch part 73,, Figure 5, splined on shaft 25 and cooperating with a similar clutch part on the hub of a sprocket- 74 rotatable .on the shaft and driven by' chain connection with the actuating means. Clutch part 7 3 has a circumferential groove with which engages the forked end of a shipper lever 75 pivotall supported at 76 by a bracket on one of tie cross beams-21, the lever extending beyond the frame to provide a handle 77 for operating the clutch to connect and disconnect the measuring apparatus of the hoppers with the actuating means. Pivotally connected with the shipping lever is a rod 78 the other end of which of inclinin the latter either to discharge the water into trough 72 or into a waste Both hoppers and the water supply are thus conveniently operated by a common lever.

The actuating means of the machine comprises tight and loosev pulleys 79, where a belt drive is preferred, on a shaft 80 rotating in bcarin s 81on posts 15, Figure 3,'the

shaft having fixed thereon a worm 82. meshing with a worm wheel 83 at the forward end of shaft 60 for driving the heaters and the discharge means or scoo s. Fixed on shaft 60 is a gear 84 meshing with a pinion 85 fixedon shaft 47for rotating the mixinglpropeller.

Shaft 60 has fixed thereonalso .a pinion 86' meshing with a gear 87 fixed on a shaft 88 rotating-in'bearings 89- on cross beams 21 Fixed on shaft 88 adjacent the rear end of the latter is a sprocket 89, Figure 5, with which engages a sprocket chain. 90 engaging also a sprocket 91 of shaft for driving the propeller in the cooking chamber. Shaft 88 also carries a sprocket 92 with which engages a sprocket chain. 93 passing over sprocket 74 on shaft 25 for aciuating the measuring apparatus. Shaft 80 has fixed thereon adjacent pulleys 79 a sprocket 95 with which enj usted to supply the desired relative proportions. Vhen a suflicient supply has been fed to the hoppers, the operaiion of the measuring apparatus is started and the water turned on by means of handle 7 7. The machine then automatically measures the ingredients and discharges the same to the mixing channel, the apple cuttings or other ingredients in hopper 23 passing in a substantially continuousfiow under hopper 35,

from which a practically continuous stream of sugar is fed, and past the auxiliary waier supply, the propeller serving to mix the ingredients and discharge the same into the cooking chamber. The propelling means of the latter rotates slowly to advance the compound gently under the heating action of the steam, so that the product is evenly and thoroughly cooked at a temperature controlled by the adjustment of the steam valve. The product then passes the heating device where it is subjected to a working operation, and thence to the discharge means by which it is delivered ready for 'sposal. If at any time the uantity of material in a portion of the ma hine becomes excessive, or tends to clog, the measuring apparatus and the water supply may be temporarily stopped to relieve the difficulty and again started without manufacture of a very uniform product having the desired flavor, natural color and other pleasing qualities.

I claim as my invention: 1.. A method of preparing apple sauce consisting in cutting up the apples, mixing the same with sugar in proper relative proportions to coat the apple pieces with a sugar film, and moving the compound in an unbeaten state through a flow of free steam to moisten and cook the same.

2. A method of preparing apple sauce consisting in cutting up the apples, combining the same with sugar in proper relative proportions, working the compound in a cold state to coat the apple pieces with a sugar film, and moving the compound through a plurality of jets of steam within a container to moisten and cook the same.

3. A method of preparing apple sauce consisting in cutting the apples into relatively thin slices, combining the same with sugar in, proper relative proportions, working the compound in a cold state to coat the apple slices with a sugar film, and continuously moving the compound in an unbeaten state through a plurality of jets of steam in a path of sufficient length to moisten and cook the same.

WILLIAM A. SMITH. 

